Antipasto Kabobs

Photo: psfreeman

Do-ahead appetizers. From Denise Hazen, Cincinnati, Ohio. Makes 40 appetizers. Recipe published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005.

Yield: 20 servings ( Serving Size: 2 kabobs )
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Recipe Time

Prep Time:
Cook Time:
Marinate: 4 Hours


Ingredients

  • 1 package(s) (9 ounces) refrigerated cheese tortellini
  • 40 pimiento-stuffed olives
  • 40 large pitted ripe olives
  • 3/4 cup(s) Italian salad dressing
  • 40 thin slices pepperoni
  • 20 thin slices hard salami, halved
  • Fresh parsley sprigs, optional

Preparation

  1. Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.
  2. Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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